How to Transform Flour and Water into the Fluffiest Dinner Rolls| What’s Eating Dan?
The secret to plush, doughy perfection? Cooked flour and water, or tangzhong, an Asian baking technique. It’s what makes our fluffy dinner rolls so… fluffy.
Get the recipe for Fluffy Dinner Rolls:
Check out our Thanksgiving guide:
Follow Dan on Instagram:
Follow Dan on Twitter:
Follow Dan on Facebook:
Purchase our Science of Good Cooking Cookbook:
Check out our new equipment series, Gear Heads:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
"Do a little math, make a little paste, get bread tonight!" by D.S. & The Test Kitchen Band
I wonder how this flour paste would affect cake, biscuit and pancake texture…🤔
Question: The paste should be 15-20% the weight of the dough, does that mean I need to add the total weight of all ingredients and then find 15-20%?
Would the tangzhong technique work to make fluffier blueberry scones? How would you do that if it did?
It is possible a similar technique in gluten free breads???
Your coil that was better for braiding was significally thicker making the comparison FAUX.
Sorry but you didnt think it though, Science Dan.
Does this also work with whole wheat flour (in the same proportions)?
I’ll have to watch it again because I lost my mind when I saw the poofy pups.
You forgot to butter the roll before you ate.
Dan channeling KC & The Sunshine Band made my day.
I lived in Southeast Asia and they make the best bread!! Milk bread is the ultimate if you like soft thick fluffy delicious bread. 🙂
Isn't autolyse Greek? Asking for a friend. 🙂
Would have been nice to have a link to a recipe for one item to make sure it works before doing the math. Very interesting though.
These videos really are fantastic! Thank you!
I might try that for paper mâché….
Omg! Thank you for enlightening me with this video!! 😭😚😍
just a tip. I have made this for a while now. Do NOT use a whisk use a silicon spatula/spoonula. much easier.
microwave……Jesus wept.
Can you make a gluten free video? Ie, the science behind alternative flours, etc
I have a 1970s whole wheat cookbook that uses this method in it's main bread recipe. I always thought it was weird and didn't understand how it worked, but it makes the lightest 100% whole wheat bread. My instructor at culinary school 20 years ago had never seen anything like it, and he was a bread baker. It's great to finally get an explanation of the method!
Thank you. Love what’s eating Dan episodes
Hello My Name is Wyatt traughber and I produce a podcast for Utah State University called Instead. I’m working on an episode about learning from other cultures. And I’d like to use a clip from this video where dan explains how an asian technique can help improve bread. I’m planning on using about 15 seconds, I’ll reference ATK and put a Link to the video in the episode description. Let me know If getting permission in the next couple hours is possible = )
I'm thinking they do this for most breads especially the paav baaji bread in India… No?
Please make a bread recipe with this
Brilliant video!
I wish all recipes were in grams. Cups are so inaccurate. sigh
Go ‘head, co’nbread!
Just tried this with a regular loaf. The microwave roux did nothing.